Crab Salad (Seafood Salad) – Fresh, Creamy, and Perfectly Light

Crab Salad (Seafood Salad) – Fresh, Creamy, and Perfectly Light

This Crab Salad is a fresh and flavorful dish that combines tender crab meat, crisp vegetables, and a creamy, tangy dressing. It’s light yet satisfying, making it a great choice for lunch, a picnic, or even as a party appetizer. Served on a bed of lettuce, in a sandwich, or with crackers, this seafood salad is versatile, easy to prepare, and full of coastal flavor.

Why You’ll Love This Recipe

  • Fresh and Flavorful – Juicy crab meat paired with crunchy veggies and creamy dressing.
  • Light and Satisfying – Perfect for a healthy, filling lunch or snack.
  • Quick to Make – Comes together in minutes with no cooking required.
  • Versatile – Enjoy it as a salad, in a sandwich, or as a dip.

Ingredients

  • 8 oz cooked crab meat (lump or imitation)
  • ½ cup celery, finely chopped
  • ¼ cup red onion, finely chopped
  • 2 tbsp fresh parsley, chopped
  • ⅓ cup light mayonnaise
  • 1 tbsp plain nonfat Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Salt and black pepper, to taste
  • Optional: pinch of Old Bay seasoning or paprika

Instructions

1. Prepare the Dressing
In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper.

2. Combine the Salad
Add the crab meat, celery, red onion, and parsley to the bowl. Gently fold everything together until the crab is evenly coated.

3. Chill and Serve
Cover and refrigerate for at least 15–20 minutes to let the flavors meld. Serve chilled on lettuce, in a sandwich, or with whole-grain crackers.

Nutritional Information (Per Serving)

Calories: 120
Protein: 14g
Fat: 4g
Carbohydrates: 6g
Sugar: 2g
Fiber: 1g

Tips for Success

  • Use Quality Crab – Lump crab meat gives the best texture, but imitation crab works well, too.
  • Taste and Adjust – Add more lemon juice, mustard, or seasoning to suit your taste.
  • Serve Cold – Keeping it chilled enhances the flavor and texture.

Why This Recipe Works

A mix of light mayo and Greek yogurt keeps the dressing creamy yet lower in calories, while Dijon and lemon add a zesty kick. Crunchy celery and onion complement the soft crab meat for a balanced bite every time.

This Crab Salad is a light, refreshing way to enjoy the flavors of the sea. Quick to make, full of protein, and adaptable to any occasion, it’s a dish that feels elegant yet easy and approachable.

Crab Salad (Seafood Salad) – Fresh, Creamy, and Perfectly Light
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Crab Salad (Seafood Salad) – Fresh, Creamy, and Perfectly Light

Servings

4

servings
Prep time

10

minutes
Cooking time
Calories

120

kcal

Description:
A creamy, tangy seafood salad made with tender crab meat, crisp veggies, and a light dressing. Perfect as a salad, sandwich filling, or dip, this fresh and versatile dish is quick, healthy, and delicious.

Ingredients

  • 8 oz cooked crab meat (lump or imitation)

  • ½ cup celery, finely chopped

  • ¼ cup red onion, finely chopped

  • 2 tbsp fresh parsley, chopped

  • ⅓ cup light mayonnaise

  • 1 tbsp plain nonfat Greek yogurt

  • 1 tsp Dijon mustard

  • 1 tsp lemon juice

  • Salt and black pepper, to taste

  • Optional: pinch of Old Bay seasoning or paprika

Instructions

  • Prepare the Dressing
    In a medium bowl, whisk together mayonnaise, Greek yogurt, Dijon mustard, lemon juice, and a pinch of salt and pepper.
  • Combine the Salad
    Add the crab meat, celery, red onion, and parsley to the bowl. Gently fold everything together until the crab is evenly coated.
  • Chill and Serve
    Cover and refrigerate for at least 15–20 minutes to let the flavors meld. Serve chilled on lettuce, in a sandwich, or with whole-grain crackers.

Notes

  • Use Quality Crab – Lump crab meat gives the best texture, but imitation crab works well, too.
    Taste and Adjust – Add more lemon juice, mustard, or seasoning to suit your taste.
    Serve Cold – Keeping it chilled enhances the flavor and texture.

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